Terna dishes for vegeters
2 recipes
Tern and apples jam
Tern is a real storehouse of vitamins and trace elements, which is widely used for various blanks. Today I share a simple recipe for fragrant thorns with tender slices of fruits, pleasant sourness and tart aftertaste. Delicious!
Povidlo from Tern
Povidlo from Tern is a great blank for the winter. Tender, moderately sweet, with a slight tart flavor, it is suitable as a filling in sweet pastries or just for evening gatherings over a cup of tea. To pancakes, pancakes, cheesecakes or cottage cheese - perfect!
WEGETARIAN CARNISTS FROM TORN - recipes with photos (step by step)
Thorne or thorns are a wild piercing plum with small blue fruits covered with waxy raid. Outwardly, they resemble prunes, and are used almost similarly. The dishes from the thorns are delicious, beneficial for digestion and very original. The leaves and flowers of the shrub are added to teas and herbal mixtures. From the fruits, tinctures, films, thick jam, jam and jam are made. They are rich in pectin, so they thicken jelly and porridge well.
Tern dishes are prepared according to the same principle as from berries. First, the fruits are covered with sugar and poured with water, and then boiled until cooked on low heat, periodically shaking. And if you hit the thorn, and then grind through a sieve, you will get national Bulgarian porridge. It is served as a dessert, a side dish for meat or rolled into banks.
A separate delicacy - casserole and other dishes from the terminatory in the oven. With this processing, the taste is revealed by new faces!
